Bon Appetit, Y’all!

Disclaimer: I didn’t make this biscuit.There’s a big debate at my house about biscuits and, honestly, sometimes it gets a little heated before one of us crumbles.  My husband is from Georgia and if he can’t eat his biscuits with creamy, sausage gravy then he’s just not going to eat them.  I prefer to have them with MaMere’s homemade kumquat preserves from the orange polka-dot kumquat tree she had in her Baton Rouge back yard, but she’s gone now so I take my biscuits with salty butter and blackberry jam.


Biscuits and grits, pork and greens . . Southern food is far less predictable than you think, and one chef and cookbook author in particular has brilliantly captured the nuances and history of our southern palates.  Virginia Willis is a legendary chef, cookbook author and expert on southern cooking.  Her Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome  cookbook earned her a James Beard Foundation Award.  Virginia is also a member of the Atlanta chapter of Les Dames d’Escoffier.

She’s also the featured chef at the 9th Annual Celebrity Chef benefitting VNA which will be held March 6, 2019 at the VNA Haggarty Center 1440 W. Mockingbird Lane in Dallas.  The event kicked off Interabang Books October 24 with event Chairs Eugenia King and Denice Swift giving the attentive group an overview of the event and some of the fabulous auction items. More to come on this great event . . it sells out fast so buy tickets now if you want to go!

The deets.

Members of Les Dames d’Escoffier Dallas represent!




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